Prosciutto Di Parma DOP 1/2 leg boneless

With its centuries-old tradition, Prosciutto di Parma has become a symbol without which Italian cuisine could not exist. In the initial phase, each ham is periodically salted with sea salt and placed in a cold chamber at a temperature between 0°C and 4°C. The areas without fat are sprinkled with rice flour and black pepper to prevent them from drying out. Drying lasts from 10 to 12 months. The ham passes a precise expert test conducted by the inspectors of the “Prosciutto di Parma” consortium. Only if the quality samples are perfect, the ham is given the right to be awarded a mark of authenticity. With a delicate aroma of fine meat and a slightly salty taste, cut into thin slices, it melts in the mouth and leaves a long, slightly sweet aftertaste. A classic in Italy is the combination - prosciutto with pink melon.